One of my first experiences with Vietnamese food was Vietnamese spring rolls and beef cubes with lime juice. It was a great introduction into the cuisine! When I saw a recipe for Bo Luc Lac (also known as shaking beef) pop up, I knew I wanted to give it a try.
It was just like I remembered it, with most of the flavour coming from the very simple dipping sauce. I used stewing beef, and it came out tender and needed just a slight sprinkle of salt and fresh ground pepper at the end for the perfect touch.
I served it with some lettuce (rip off a small piece, using it to grab a cube of beef, and dip the whole bite into the lime juice), and it made for a fresh tasting meal.
- 2 tablespoons minced garlic
- 1/2 tablespoon Splenda
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
- Juice of one lime (approx. 1 tablespoon)
- 1 tablespoon crushed garlic
- 1 teaspoon ground white pepper
- 1/2 onion, sliced thin
- 4 green onions
- Oil for cooking
- Juice of 1 lime (approximately 1 tablespoon)
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- Combine all the ingredients to the marinade in a large ziploc bag and add the cubed beef. Massage into the meat and marinate for the day.
- Heat about a tablespoons of oil in a large cast iron pan. When it gets hot, add the beef cubs and sear on all sides. (Sear in batches, removing the beef from the pan.)
- While the last batch is searing, throw the sliced onions into the marinade left in the bag.
- When the beef cubes are complete, add another tablespoon of oil to the pan and heat up.
- Add the sliced onions and saute for minute until softened.
- Add the beef cubes back into the pan, and toss to mix.
- Garnish with the green onions and serve with lettuce and dipping sauce.